Is custard your idea of comfort food? If so, you’ll love these little cups of French creamy custard. Pot de Creme means cup of cream and that’s literally what this dessert is: a slow baked concoction of heavy cream, eggs, sugar, and spices. This is the kind of dessert that can easily be served in a cute mini cup, as each bite is rich and indulgent. But the flavors of spices really shine on this stage, and each bite melts in your mouth, coating your tongue with deliciousness.
I’m a complete chocoholic, but not always when it comes to Pots de Creme, especially not when I’m in the mood for comfort food. Vanilla, tea, and spices can really shine instead of fading in the background when incorporated in a custard. Whether you serve it warm, or cold with crunchy wafers as a scoop, this is a dessert that is destined to become a family favorite.
In addition to high quality vanilla beans, I infused the heavy cream for this recipe with a sweet pear rooibos tea from Tealightful. The teas offered by this New England company started by a mom named Charlene Phillips are not only fragrant but they’re also beautiful, studded with dried flowers and fruit in tea flavors like Chamomille Mango and Vanilla Honeybush.
You could make this dessert with half and half, but this is not a time to skimp on fat. Find the best heavy cream available, and the freshest eggs with the brightest yolks, and bake it in small cups. I’d rather have a few high quality intense bites of something delicious rather than a larger, less satisfying dessert. If you’re going to indulge in desert, make it amazing. Life’s too short to eat lower fat desserts!
- 2 cups heavy cream
- 2 teaspoons of vanilla bean paste, or scraped seeds from 2 vanilla beans
- 4 teaspoons of Sweet Pear Rooibos Tea from Tealightful
- 6 egg yolks
- ½ cup sugar
- Preheat oven to 300 degrees.
- Pour heavy cream into small saucepan. Measure the vanilla bean paste or split and scrape the vanilla bean seeds into the cream and add the vanilla bean pods. Measure the tea into the cream as well. Heat cream until steaming. Cover pan, turn off heat and let steep for 10 minutes.
- Strain the cream in a fine strainer, making sure no tea gets through.
- Beat yolks and sugar together until very pale yellow, almost white. Pour about a quarter of the strained and cooled cream into the beaten eggs. Now pour the egg/cream mixture into the rest of the cream and stir well.
- Pour the mixture into 6 to 8 small ramekins or cups and place in a baking dish such as a Pyrex. Fill dish with water halfway up the side of dishes. Cover the pan with foil.
- Bake 30 to 40 minutes, or until center is slightly jiggly, just barely set.
- Chill, if you can wait that long. I like to cheat and eat this warm. But it's equally delicious served with some crunchy wafers to scoop it out.